Fresh Herb and Mozzarella Salad
Step 1 Put shallot in a small bowl.
Ingredients · Servings 6
- 1 small shallot, finely diced
- 3 tablespoons lime juice, lemon juice or white wine vinegar
- Salt and pepper
- 3 tablespoons extra-virgin olive oil
- 3 loosely packed cups mixed tender herbs (parsley, watercress, chervil, basil, mint, tarragon, shiso, sunflower sprouts, small red sorrel, purslane), washed and blotted dry if necessary
- 3 loosely packed cups baby arugula or other baby greens
- 2 half-pound balls of fresh mozzarella (or 1 pound ciliegini, ovalini or bocconcini)
- 3 radishes, thinly sliced
Method · 20 min
- Put shallot in a small bowl. Add lime juice, a small pinch of salt and a little black pepper. Let sit for 5 minutes, then whisk in olive oil.
- Place herbs in a mixing bowl. Combine with arugula or shredded small lettuce leaves.
- Cut mozzarella into ¼-inch thick slices. (Smaller shapes can be halved, if desired.)
- Add a pinch of salt and 1 tablespoon dressing to the mixing bowl. Toss to coat salad very lightly. Arrange dressed leaves on a platter and garnish with radish slices. Surround with mozzarella slices, sprinkling each slice with a tiny bit of salt.
- Spoon remaining dressing over the mozzarella slices and radishes, and serve immediately.
- Step 1 Put shallot in a small bowl. Add lime juice, a small pinch of salt and a little black pepper. Let sit for 5 minutes, then whisk in olive oil.
- Step 2 Place herbs in a mixing bowl. Combine with arugula or shredded small lettuce leaves.
- Step 3 Cut mozzarella into ¼-inch thick slices. (Smaller shapes can be halved, if desired.)
- Step 4 Add a pinch of salt and 1 tablespoon dressing to the mixing bowl. Toss to coat salad very lightly. Arrange dressed leaves on a platter and garnish with radish slices. Surround with mozzarella slices, sprinkling each slice with a tiny bit of salt.
- Step 5 Spoon remaining dressing over the mozzarella slices and radishes, and serve immediately.
We made the salad along with the two other dishes recommended to be made with it – the red pepper risotto, and the plum and cardamom cream dessert. The salad went very well with the risotto and I made it exactly as is except I added just a little bit of honey to the lime dressing. You really do need to eat it immediately because the dressing will make the tender greens soggy very quickly. So if you want leftovers, you might not want to dress it and have people dress their own. We had no leftovers so it wasn’t a problem.
